About this dish
Sheets of Korean fish cake folded onto long skewers and simmered in a light radish and kelp broth.
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Ingredients
🍢10 sheets Korean fish cake (eomuk)
🥕200g Korean radish, in chunks
🌿1 piece dried kelp and a handful of dried anchovies
🧅1 onion and spring onions
🫙2 tbsp soup soy sauce
🌶️Soy dipping sauce with chilli flakes
Method
Serves 41
Simmer the radish, kelp, anchovies and onion in 2 litres of water for 20 minutes, then remove the kelp and anchovies.2
Season the broth with soup soy sauce and salt.3
Fold each fish cake sheet like a ribbon onto a long skewer.4
Simmer the skewers in the broth for 5–10 minutes until puffy.5
Serve with the dipping sauce and cups of the hot broth.✓ What Makes it Authentic
Odeng skewers are a classic Korean street snack sold from carts alongside tteokbokki; customers sip the hot broth from paper cups.
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